1 in large soup pot, sautÈ potatoes in
butter for 5 to 6 minutes, until potatoes begin to soften. Add remaining vegetables,
sherry, and spices (except cayenne) and cook for another 10 minutes. Add vegetable
stock and cook for another 5 to 10 minutes, or until vegetables are cooked through but not
mushy.2 add half-and-half and continue to cook for about 2 minutes,
until the soup reaches the desired consistency. Add cayenne to taste. Serve
hot.